Caribbeangamehens Recipes

JERK CORNISH HENS

Steps:

• Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.
• Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.
• Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.
• Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.
• Photography by Con Poulos

CARIBBEAN GAME HENS

Steps:

• To make marinade, combine rum, honey, lime rind, lime juice, garlic, and ginger.
• Place birds in a shallow glass or ceramic dish and pour over marinade.
• Turn to coat, cover, and marinate at room temperature for 1 hour.
• Drain birds, reserving marinade.
• Thread a skewer through wings and legs of each bird half; brush with reserved marinade.
• Combine black pepper and coriander; rub over skin of birds.
• Cook, turning frequently, on a light oiled preheated medium grill or under a broiler for 15-20 minutes or until birds are cooked through.